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July Recipes


2    lbs. Watermelon (cubed, about 4 cups)

1/2 Cup Sugar

2    Cups Fresh Basil (chopped)

4    Leaves Basil (for garnish)

3    Lemons (juiced, about 1/2 cup juice)

Place the watermelon in a single layer on a rimmed baking sheet and freeze until completely frozen, like ice cubes, about 2 hours.

Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until sugar is completely melted, about 5 minutes. Turn off the heat and add the chopped basil and stir until completely wilted. Cool completely at room temperature, at least 1 hour.

When the watermelon is frozen place half of it in a blender. Strain the basil syrup into the blender, use the back of a spoon or spatula to press down on the basil to extract as much flavor as possible and discard the basil. Add the lemon juice and blend until the mixture is mostly smooth, pushing it down with the wooden spoon or spatula if needed. Add the remaining watermelon and continue to blend until mixture is smooth.

Spoon the mixture into 4 short glasses and garnish each one with a basil leaf.

Serves 4.


6    Medium Ripe Bananas

1    Can (12 oz.) Frozen Orange Juice Concentrate (thawed)

3/4 Cup Frozen Lemonade Concentrate (thawed)

3    Cups Warm Water (divided)

2    Cups Sugar (divided)

1    Can (46 oz.) Pineapple Juice (chilled)

3    Bottles (2 liters each) Lemon-Lime Soda (chilled)

      Orange Slices (optional)

In a blender, cover and process the bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1 1/2 cups warm water and 1 cup sugar to blender; blend until smooth. Place this mixture in a large freezer container. Repeat with the remaining banana mixture, water and sugar; add to the freezer container. Cover and freeze until solid.

One hour before serving, remove the punch base from the freezer. Just before serving,place in a large punch bowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired.

Yields 60 to 70 servings (about 10 quarts).


Lime Vinaigrette:

2    Limes (juiced and zested)

1    Clove Garlic (minced)

      Salt and Ground

      Black Pepper

2/3 Cup Olive Oil


1  Can (15 oz.) Black Beans (drained, rinsed)

2  Cups (12 oz.) Fresh Corn Kernels (from about 2 ears of corn, grilled if desired)

2  Cups Cherry Tomatoes (halved)

4  Green Chiles (canned, chopped)

1  Cup Corn Oil

4  Corn Tortillas (each 6” diameter, halved)

1  Small Head Romain Lettuce (cut into bite size pieces)

2  Cups Chicken (cooked, shredded)

1  Avocado (peeled, pitted and sliced)

    Fresh Cilantro Leaves (garnish, optional)

    Green Onion (sliced, garnish, optional)

The vinaigrette: In a bowl, whisk together the lime zest, lime juice, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the oil in a thin stream, whisking constantly until the vinaigrette is smooth.

Transfer 3 tablespoons of the vinaigrette to a large bowl and add the beans, corn, tomatoes and chiles; mix gently. Reserve the remaining vinaigrette. Let the mixture stand for 10 minutes to blend the flavors.

Meanwhile in a skillet, warm the corn oil over medium-high heat. When it is hot, slip 3 tortilla halves into the oil and cook until golden and almost crisp. Using tongs, transfer to paper towels to drain. Repeat with the remaining tortilla halves.

Add the lettuce to the reserved vinaigrette and toss to coat. Place 2 fried tortilla halves on each of 4 plates and divide the lettuce among them. Spoon the bean mixture over the lettuce, top with chicken and avocado. Garnish if desired with cilantro and sliced green onion.

Serves 4.


12   oz. Fusilli Pasta (corkscrew)

1     Onion (sliced thin)

8     oz. Cherry Tomatoes (halved)

1     Lemon (juiced)

3     Tbsp. Vegetable Stock

5      Tbsp. Olive Oil

2      Handfuls Arugula

12    Basil Leaves (shredded)

12.6 oz. Tuna (drained)

Cook pasta as directed until tender, drain, rinse with cold water and drain again. Place the cooked pasta in a large bowl. Mix in the sliced onion and tomatoes. In a small bowl mix together the lemon juice, vegetable stock and oil and season with salt and pepper. Mix well. Pour over the salad. Leave to stand for 10 minutes. Then mix in the arugula, basil and tuna. Season as desired with more salt and pepper.

Serves 4.


4   Bananas

4   Handfuls Chocolate Chips

4   Handfuls Mini Marshmallows

     Heavy Duty Aluminum Foil

Tear 4 pieces of foil about 12 inches by 12 inches.

Place a peeled banana on each piece of foil. Slice each one lengthwise about 3/4 of the way through. Spread them apart and fill each one with marshmallow and chocolate chips. Tightly wrap bananas in the foil. When ready, place wrapped bananas on the hot grill or over a fire for about 5 minutes. Remove from grill, unwrap and enjoy.

Serves 4.


1 Tube Refrigerated Cinnamon Rolls

8 Skewers or Campfire Forks

Open tube and separate the dough disks. Skewer each one through the outside edge, through center to other side.  Toast over a campfire, low flame is best, until golden and cooked through in the center. Rotate often. Cook about 15 to 20 minutes. Drizzle with the icing and serve immediately.

Serves 8.


1/2    lb. Ground Turkey or Beef

2       Tbsp. Taco  Seasoning

1/2    Cup Tomato Sauce

1       Can Black, Kidney or Pinto Beans (drained)

2       Tbsp. Butter


6       Cups Sweet Potatoes (peeled and cut into 1/2”cubes)

1 1/2 Cups Fresh Spinach (chopped)

1 1/2 Cups Shredded Chedder Cheese

          Sour Cream and Salsa for garnish

          Aluminum Foil

Tear 6 pieces of foil 12 inches long.  Preheat oven to 425 degrees.

Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce and beans. Set aside.

To assemble packets, spray foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each foil piece. Top with a small piece of butter and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat. Sprinkle with cheese. Fold the sides of the foil in, then bring the top and bottom ends together in the center and fold, sealing the packet.

Repeat with remaining ingredients. Place on a cookie sheet and bake for 25 to 30 minutes or until sweet potatoes are tender. Serve with sour cream and salsa.

Makes 6 packets.


8    oz. Uncooked Pasta Nuggets (radiatore)

1    Cup Fresh Baby Carrots (halved diagonally)

1    Cup Fresh Broccoli Florets

1/2 Cucumber (chopped)

2    Cups Cooked Chicken (chopped)

1/4 Cup Green Onions (sliced)

1/2 Red Bell Pepper (chopped)

1    Cup Peppercorn Ranch Salad Dressing (store bought)

1/4 Cup Parmesan Cheese (grated)

1/4 tsp. Salt

Cook pasta to desired doneness as directed on package, adding carrots and broccoli during last minute of cooking time. Drain; rinse with cold water to cool. Drain well.

In large serving bowl, combine cooked pasta, carrots and broccoli with chicken, onions, bell pepper and cucumber; mix well. Add dressing, cheese and salt; toss gently to coat.

Serves 6.


6     oz. Uncooked Rainbow Rotini (spiral pasta)

1     Pkg. (9 oz.) Frozen Southwestern Flavored Cooked Chicken Breast Strips (thawed, diced)

1     Medium Avocado (pitted, peeled, diced)

1     Large Tomato (chopped)

1     Can (11 oz.) Whole Kernel Sweet Corn (drained)

1/2  Cup Green Onions (sliced)

4     oz. Mexican Cheese Mix (shredded)

3/4  Cup Mayonnaise

1/2  Cup Old El Paso Thick ’n Chunky Salsa

1     Pkg (11 oz.) Romaine and Iceberg Lettuce Blend (torn)

1/4  Cup Fresh Cilantro (chopped)

Cook and drain rotini as directed on package. Rinse with cold water to cool. Drain well.

Meanwhile, in large bowl, mix chicken, avocado, tomato, corn, onions and cheese. In small bowl, mix mayonnaise and salsa.

Add rotini to salad; stir gently to mix. Add mayonnaise mixture to salad; toss to coat. Arrange lettuce blend on individual plates. Spoon salad over lettuce. Sprinkle with cilantro.

Makes 6 servings.

Tip: For a truly standout pasta salad, stick with dried pasta instead of fresh. It can be served chilled or at room temperature, and holds up well when tossed with dressing and other ingredients. Also, short pasta shapes, with plenty of nooks and crannies — like fusilli, farfalle, rotini, and penne — are ideal choices for pasta salad. Their small size makes them easy to serve and eat, and their little folds and pockets provide plenty of spaces to trap dressing, herbs, and small ingredients.

Tip: To make sure your pasta salad is well-seasoned and flavorful, it’s best to start seasoning early. The best time to do this is right out of the gate when you’re cooking the pasta. Use extra-salted water and the pasta will be well-seasoned by the time it’s cooked. Be sure to taste and adjust the seasoning as necessary as you add the dressing and other ingredients.

Tip: Toss the pasta with about two-thirds of the dressing while it’s still warm, and add the remainder before serving. The warm pasta will absorb the dressing a lot easier, creating a pasta salad that’s well-seasoned and full of flavor.